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Yellow Tail Fish with a sesame crust.

I love to eat fish and we were shopping and having a mooch around the fish stalls when this beautiful fish with a broad yellow stripe down the middle caught my eye. I hadn’t seen this fish here before and assumed that it was now in season.

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.2 x 150 g pieces yellow tail fish.

Freshly ground black pepper

Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.

Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

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6 thoughts on “Yellow Tail Fish with a sesame crust.”

I’m thinking that this would taste great with salmon. Tuna (yellowfins) is way too expensive here, but there is an abundance of salmon (or very large freshly caught trout, which taste a lot like salmon).

I think it would taste good with the Salmon trout which is one of my favorite fish but a real treat for me now as the cost is off tbe scale here 1,700 b a kilo if I see it on special I buy it as a treat ☺

A few years ago, an uncle drove to the coast and bought 300 pounds of tuna. He got an excellent deal and only paid $1000 for it. Aside from the fact that I wouldn’t be able to use even a quarter of that amount, there is no way I’d be able to afford it without winning the lottery. It would also be more expensive here since we are so far from the ocean. We’d have to drive to Washington, then drive clear across the state to probably Seattle, if we wanted fresh tuna.

He home-canned it in pint and quart jars, and most of them ended up being given to friends and relatives. I didn’t get any, but I live about 500 miles away, too. haha We do catch trout out of the river here…nothing even close to the size of a tuna, but 2-5 pounds, with nice pink-orange meat. Some of the lakes around here have kokanee salmon in them (landlocked salmon), but I’ve never fished in any of them. I’ve only caught one kokanee in my lifetime and that was out of Crater Lake (as in Crater Lake National Park).